Tuscan White Bean, Sausage, and Kale Soup

Oct 25, 2006

Redbook

Hearty and wholesome, this rustic Italian bean, sausage, and kale soup is a delicious way to warm up a cold winter evening. Serve with a crusty loaf of whole grain bread and extra-virgin olive oil for dipping.

Advertisement - Continue Reading Below

Cal/Serv:
343

Yields:
8

Ingredients

1 lb.Great Northern beans

7 c.unsalted chicken broth

12 oz.fresh kale

2 c.chopped onion

2 c.chopped carrots

1 can diced tomatoes

2 tbsp.chopped fresh sage leaves

1 1/2 tbsp.minced garlic

1 large bay leaf

2 tbsp.balsamic vinegar

2 tsp.salt

1/2 tsp.Freshly ground black pepper

1 lb.Italian sausage links

extra-virgin olive oil

Grated Parmesan for topping

Directions

Drain beans; place in a large saucepan with broth and bring to a full boil. Add kale; stir until wilted. Stir in onions, carrots, tomatoes with their juice, 1 tablespoon of the sage, garlic and bay leaf. Carefully pour hot mixture into a 6-quart to 7-quart slow-cooker.

Cut sausages into bite-size pieces; cook in a large nonstick skillet in 1 tablespoon of extra-virgin olive oil, until golden and cooked through. Stir into soup with remaining 1 tablespoon chopped sage. Ladle into bowls; drizzle each serving with extra-virgin olive oil and sprinkle with cheese, if desired.

A Part of Hearst Digital Media
Country Living participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.